Fettuccine Alfredo with Asparagus with an easy recipe: delicious and memorable!

Fettuccine Alfredo with Asparagus: Stay with this section of Cooking in the Wonder section of Eternal Pen magazine.

Fettuccine Alfredo with Asparagus


  • 1 3 oz. package of sliced prosciutto
  • 2 9 oz. packages fresh fettuccine
  • 1 1/4 lb. asparagus cut into one inch pieces
  • 2 cups heavy cream
  • 12 Tbsp. butter
  • pinch of nutmeg
  • salt and pepper to taste
  • 1 1/2 cups freshly grated parmesan
  • Serves: 6

Prep time: 5 minutes, Cook time: 25 minutes, Total time: 30 minutes

Fettuccine Alfredo with Asparagus1
Image source: selfproclaimedfoodie


  • Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Lay slices of prosciutto flat on parchment and bake for 13-15 minutes Transfer to paper towel lined plate to drain. Set aside.
  • Cook fettuccine in salted water according to package directions, adding the asparagus the last 2 1/2 minutes of cooking. Drain. While pasta is cooking, combine 1 1/2 cups heavy cream and butter in a large pot and cook over low heat until butter melts and mixture thickens. Add nutmeg and season with salt and pepper.
  • Add the cooked pasta and asparagus and toss. Add remaining heavy cream and parmesan cheese and toss again until well coated. Serve immediately in bowls and top with crumbled crispy prosciutto. Serve with extra grated parmesan, if desired.


If you’re not a fan of asparagus you can omit.
The crispy prosciutto is irresistible, so I wouldn’t skip that.


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